Galbi BBQ Ribs Recipe

Galbi BBQ Ribs Recipe
Serves 4

Ingredients
    2-1/2 lbs beef short ribs
    ½ large onion, grated
    ½ large Asian pear, grated
    ⅓ cup low sodium soy sauce
    2 tablespoon Korean soy sauce for soup (gook-ganjang)
    2 tablespoon brown sugar
    ½ teaspoon garlic powder
    1 teaspoon freshly grated ginger or ¼ teaspoon ginger powder
    1 tablespoon plum extract or rice wine, optional
    1 tablespoon sesame oil
    ¼ teaspoon freshly grated black pepper

Directions

1. Mix grated onion, pear, and kiwi in a shallow pan (7x11 pyrex pan works great), layer the beef ribs and coat with the puree evenly all over. Cover and let them sit in a room temperature for 45-60 minutes or 2 hours in the fridge.

2. Remove the ribs from the puree marinade and scrape the most puree mixture off the ribs. Set aside. Combine soy sauce, Korean soy sauce for soup, brown sugar, garlic powder, ginger, sesame oil, pepper and Korean corn syrup (if using) in a shallow pan. Mix well. Return the ribs to the soy sauce marinade and coat evenly with the marinade. Cover and chill in the fridge for 4 hours at least or overnight.

3. When ready to cook, let the ribs to sit on a room temperature for 15 minutes. Heat grill or skillet over medium heat, place ribs and cook 2-3 minutes on each side or until they are done for your liking. Serve hot with rice.

Serve and enjoy this delicious Authentic Korean Food Recipe – Galbi BBQ Ribs

Beef Short Ribs Soup Recipe

Beef Short Ribs Soup Recipe
Galbitang 갈비탕

Serves 4

Ingredients
    1 kg (about 3 pounds) beef short ribs
    1 small Korean radish (or daikon), about 2 cups
    1 medium size onion
    12 cups water
    Starch noodles (optional)
    4 cloves of minced garlic
    4 to 6 green onions, chopped
    ground black pepper

Directions

1. Rinse the beef short ribs in cold water a couple of times to remove any residual blood and bone fragments. Soak in cold water. Drain the ribs and blanch in a large pot of boiling water for 10 minutes. Strain the ribs. Wash each one thoroughly and remove any visible fat. Clean the pot, too. Put the clean ribs back into the pot and add radish, onion, and 12 cups of water. Bring to a boil over medium high heat for 1 hour, and then lower the heat to medium and boil for another 1 hour. Remove from the heat. Discard the onion and put the ribs and radish into a stainless steel bowl.

2. Strain the broth through a cheesecloth in a strainer. Put the clear broth back into the pot and remove any floating fat with a spoon. Add about 1 cup of starch noodles and the minced garlic. Bring to a boil for a few minutes until the noodles are cooked. Taste a sample to check: they should be soft yet firm, with nothing hard inside. Turn off the heat.

3. Separate 2 egg yolks from the whites. Remove the white stringy stuff from the yolks. Mix with a pinch of salt. Add cooking oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan. Lower the heat to very low heat. Pour the egg yolk mixture into the pan and tilt it so the mixture spreads thinly. Turn off the heat and let it cook on the hot pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute.

4. Slice it thin strips and set aside. Add 2 or 3 ribs to each bowl.

    Serve and enjoy this delicious Authentic Korean Food Recipe – Beef short ribs soup